Sunday, December 29, 2013

22 weeks

I didn't get to post a 21 week bump picture because Solis and I BOTH came down with the stomach bug!! Hands down the worst night in that poor child's life.

Baby is now the size of: a spaghetti squash

Total weight gain: Irrelevant b/c of the stomach bug.

Maternity clothes: No. I lived in sweats all week b/c of being sick.

Sleep: I think I slept the whole week away.

Favorite meal this week: I didn't eat much this week but I did manage a little plate of my mom's Christmas dinner. She made a family recipe called Aunt Sally's Potatoes. So unhealthy but so delicious. I posted the recipe below.

Cravings: Fruit. Too bad it's winter and there isn't much fresh fruit around. Bananas and applesauce were obviously my food of choice this week.Exercise: Took the whole week off. Can't wait to hit the gym when I have my strength back.

Sickness:I think you know.

Worst moment this week: That one awful night. From 8pm-3am, Solis was sick. And so was I. And she was screaming for ONLY me so I literally was crawling to her room every time she puked. At least daddy was there to change sheets, give baths, and do laundry. Thankfully, the puking only lasted 1 night. However, the fatigue and nauseousness still hasn't gone away.

Best moment this week: Christmas morning. Even though we were recovering from the stomach bug, I really did enjoy our quiet morning together. Solis was SO SO excited for just about everything. I was also thankful that even though I was stuck in bed most the week, I was able to feel my baby boy move around constantly. Sickness stinks but finding those little blessings makes my heart happy.

Looking forward to: NYE. Bonus-Solis is spending the night at grandma's! Even though I can't have any bubbly this year, a whole night with my husband and friends without any toddler interruptions is close enough. Or at least I keep telling myself it is. CHEERS!

Aunt Sally's Potatoes

Ingredients

1 bag of southern style hash browns, thawed

4 tsp melted butter

4 tsp flour

2 cups milk

2 cups shredded cheddar cheese, divided

3 tsp melted butter

1/2 cup cornflake crumbs

Directions

1. Cook the hash browns in a skillet with oil.

2. In a separate saucepan, combine the butter, flour, and milk and heat until thick.